Corn and Cheese Patties

Ilse Castrejón
Patties are always a tasty, quick, and delicious dish. Prepare these crispy corn patties with cream cheese and Manchego cheese, a light touch of crispy bacon, coated in panko and breadcrumbs, and served with a cilantro and chipotle dressing. Simply delicious!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 cups cream cheese, cubed for patties
  • 1 cup Manchego cheese, shredded, for patties
  • 2 cups corn kernels, yellow, for patties
  • 3 tablespoons white onion
  • 3 tablespoons bacon, fried and finely chopped
  • 1/2 cups panko, for coating
  • 1 cup breadcrumbs, for coating
  • 1 pinch salt, for coating
  • 2 eggs, beaten for coating
  • 1/4 cups vegetable oil
  • 1/2 cups sour cream, for dressing
  • 1/2 cups mayonnaise, for dressing
  • 1 tablespoon lime juice, for dressing
  • 1/4 cups fresh cilantro
  • 2 chipotle chiles in adobo sauce
  • fresh cilantro, for serving
  • queso fresco, for serving
  • avocado, cubed for serving
Preparation
15 mins
20 mins
Low
  • For the patties, in a bowl mix the cream cheese with the Manchego cheese, yellow corn, garlic, white onion, and bacon until you have a consistent mixture. Form the patties using your hands and set aside.
  • In a bowl, combine the panko with the breadcrumbs and salt. Coat the patties by passing them through flour, egg, and the breadcrumb mixture.
  • Heat a skillet over medium heat with the oil, cook the patties until crispy. Drain on paper towels.
  • For the dressing, blend the cream with mayonnaise, lemon juice, cilantro, salt, and pepper.
  • Serve your patties with the dressing, cilantro leaves, fresh cheese, and avocado on the side. Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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